These glazed meatballs will be a hit at your next family BBQ. We served some up for our Blossom Festival this past weekend and our guests loved them! Our BARI balsamic vinaigrette gives the glaze just the right amount of tart sweet flavor. The adults will love it and the kiddos will keep coming back for seconds and thirds.
Tip: If you're in a hurry or cooking for a large crowd, then meatballs pre-made from Costco will save you a lot of time. This recipe is mainly highlighting our delicious BARI Balsamic bbq glaze!
What you’ll need:
1/3 cup quinoa
2/3 cup of water
1 lb lean ground beef
1 egg whisked
1 large shallot or 1/2 small onion grated or minced
2 garlic cloves microplaned or minced
1 tablespoon gluten free Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary
Salt & pepper to taste
For the Honey-Balsamic BBQ sauce:
1 cup BARI classic balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 tablespoon gluten free Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
salt and pepper to taste
Full Recipe:
1. Combine ingredients for Honey-Balsamic BBQ sauce in a pan then stir to combine. Bring to a boil over medium-heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
2. Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
3. Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
4. In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands.
5. Separate mixture into eights, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm.”